BROILED OX-TAIL

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 150 min Total: 150 min
Yield
6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
INGREDIENTS
Optional addition
For serving
Instructions (12)
  1. Joint and cut up the tails into convenient-sized pieces.
  2. Put them into a stewpan, with the stock, cayenne, and salt.
  3. If liked very savoury, add a bunch of sweet herbs.
  4. Let them simmer gently for about 2-1/2 hours.
  5. Take them out, drain them, and let them cool.
  6. Beat an egg upon a plate.
  7. Dip in each piece of tail, and afterwards, throw them into a dish of bread crumbs.
  8. Broil them over a clear fire, until of a brownish colour on both sides.
  9. Serve with a good gravy, or any sauce that may be preferred.
Note
  1. These may be more easily prepared by putting the tails in a brisk oven, after they have been dipped in egg and bread-crumb.
  2. When brown, they are done.
  3. They must be boiled the same time as for broiling.
Original Text
BROILED OX-TAIL (an Entree). 652. INGREDIENTS.—2 tails, 1-1/2 pint of stock, No. 105, salt and cayenne to taste, bread crumbs, 1 egg. Mode.—Joint and cut up the tails into convenient-sized pieces, and put them into a stewpan, with the stock, cayenne, and salt, and, if liked very savoury, a bunch of sweet herbs. Let them simmer gently for about 2-1/2 hours; then take them out, drain them, and let them cool. Beat an egg upon a plate; dip in each piece of tail, and, afterwards, throw them into a dish of bread crumbs; broil them over a clear fire, until of a brownish colour on both sides, and serve with a good gravy, or any sauce that may be preferred. Time.—About 2-1/2 hours. Average cost, from 9d. to 1s. 6d., according to the season. Sufficient for 6 persons. Seasonable at any time. Note.—These may be more easily prepared by putting the tails in a brisk oven, after they have been dipped in egg and bread-crumb; and, when brown, they are done. They must be boiled the same time as for broiling. STRANGE TAILS.—Naturalists cannot explain the uses of some of the strange tails borne by animals. In the Egyptian and Syrian sheep, for instance, the tail grows so large, that it is not infrequently supported upon a sort of little cart, in order to prevent inconvenience to the animal. Thin monstrous appendage sometimes attains a weight of seventy, eighty, or even a hundred pounds.
Notes
—